📝 About This Recipe
Hailing from the heart of Punjab, Gobi Paratha is a beloved North Indian flatbread stuffed with a savory, spiced cauliflower filling. This recipe features a delicate balance of earthy cauliflower, pungent ginger, and aromatic spices encased in a crisp, golden-brown whole wheat crust. It is the quintessential comfort food—wholesome, soul-satisfying, and perfect for a leisurely weekend brunch.
🥗 Ingredients
For the Dough
- 2 cups Whole Wheat Flour (Atta) (plus extra for dusting)
- 1/2 teaspoon Salt
- 1 tablespoon Oil or Ghee (melted)
- 3/4 cup Water (lukewarm, adjust as needed)
For the Cauliflower Filling
- 2.5 cups Cauliflower (Gobi) (tightly packed, very finely grated)
- 2 pieces Green Chilies (finely minced)
- 1 inch Fresh Ginger (peeled and finely grated)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Amchur (Dry Mango Powder) (for tanginess)
- to taste Salt (add only just before stuffing)
For Cooking
- 4-5 tablespoons Ghee or Neutral Oil (for roasting the parathas)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the whole wheat flour and salt. Add one tablespoon of oil and rub it into the flour with your fingertips.
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2
Gradually add lukewarm water and knead into a smooth, soft, and pliable dough. Knead for at least 5 minutes to develop the gluten, which prevents the paratha from tearing. Cover with a damp cloth and rest for 20 minutes.
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3
While the dough rests, prepare the cauliflower. Grate the florets using the fine side of a grater. If the cauliflower seems very moist, squeeze it in a muslin cloth to remove excess water.
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4
In a bowl, combine the grated cauliflower, minced chilies, grated ginger, cilantro, ajwain, turmeric, red chili powder, garam masala, and amchur. Do NOT add salt yet.
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5
Divide the rested dough into 8 equal-sized balls. Divide the cauliflower mixture into 8 equal portions as well.
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6
Heat a heavy-bottomed griddle or tawa over medium-high heat.
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7
Take one dough ball and roll it into a 4-inch circle. Now, add salt to one portion of the filling and place it in the center of the dough.
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8
Pleat the edges of the dough and bring them to the center to seal the filling. Pinch off any excess dough and flatten the ball gently with your palm.
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9
Dust the stuffed ball with flour and roll it out gently into a 7-8 inch circle. Use light pressure to ensure the filling spreads evenly to the edges without bursting through.
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10
Place the paratha on the hot tawa. Cook for 30-40 seconds until small bubbles appear on the surface.
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11
Flip the paratha and spread 1/2 teaspoon of ghee or oil over the cooked side. Press down gently with a spatula to ensure even cooking.
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12
Flip again and apply ghee to the other side. Continue to cook, flipping once or twice, until both sides are golden brown and crispy with charred spots.
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13
Repeat the process for the remaining dough balls and filling, adding salt to the filling only just before stuffing each one.
💡 Chef's Tips
Squeeze the grated cauliflower thoroughly to remove moisture; this prevents the paratha from becoming soggy and tearing while rolling. Adding salt to the filling only at the moment of stuffing prevents the cauliflower from releasing water. Resting the dough is crucial as it relaxes the gluten, making the parathas much easier to roll out thinly. If you are a beginner, you can roll two small rotis, place the filling between them, and seal the edges (the 'double layer' method). Use a heavy cast-iron tawa for the best heat retention and a perfectly crispy exterior.
🍽️ Serving Suggestions
Serve piping hot with a generous dollop of white butter (makhan) melting on top. Pair with a side of thick, chilled Greek yogurt or plain curd sprinkled with roasted cumin powder. Accompany with spicy Punjabi mango pickle (aam ka achaar) for an authentic flavor kick. Enjoy with a hot cup of Masala Chai to round out a traditional Indian breakfast. Serve with a side of fresh mint-coriander chutney for a refreshing herbal contrast.